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3frozen deep dish pie shells
2--1 lb. can(s)sliced tomatoes, drained
3 chalf and half cream
3 Tbspbutter, melted
1 tspseasoned salt
2 cswiss and cheddar cheese, shredded
4 slicecrisp bacon, optional
1 --6oz. jar(s)mushrooms, sliced, optional
How to Make Brunch Quiches
- Remove pie shells from the freezer.
Put drained tomato slices on paper towels to absorb excess moisture.
Beat eggs in a medium-sized bowl.
- Stir in cream, butter and seasoned salt.
Stir in cheese.
Arrange Tomato slices carefully in each.
For variation I added 4 crisp bacon slices to one pie and a large can of mushrooms to the 2nd quiche.
- I left the third one plain.
Bake at 375' for about 35 minutes.
A knife inserted in the center of the the filling should come out clean.